Crusty rolls by Lau

Updated at: Thu, 17 Aug 2023 12:11:53 GMT

Step 1

Mix everything together for the starter or sponge until smooth, cover and then let rest at room temperature over night

Step 2

Combine all of the ingredients together and knead them until fully incorporated by hand, mixer or bread machine.

Step 3

You should achieve a soft, somewhat smooth dough; it should be cohesive, but the surface may be still a bit rough. I probably will still stick to the bowl too!

Step 4

Allow the dough to rise, covered, for 3 hours. After EVERY hour turning it over.

Step 5

Tip the dough onto a lightly greased work surface. Divide it into 12 pieces and shape the pieces into balls. Use the “stretch and fold” method to build up surface tension so they keep their shape.

Step 6

Place the rolls on a parchment-lined baking tray, cover them, and leave to rise for 1-2 hours. You want them to have puffed up, but not doubled in size! They will flatten out a bit, but that’s alright!

Step 7

Cover the rolls and refrigerate them for 2-3 hours. Towards the end of the chill time, preheat the oven to 220C degrees.

Step 8

Whisk together the egg white and water until frothy. Remove the rolls from the fridge and brush them with the wash.

Step 9

Slash a deep cut across the top of each roll and immediately put them into the oven.

Step 10

Bake the rolls for 20 to 25 min, until deep golden brown. Then turn off the oven and leave a spoon in the oven door so the rolls can cool down in the oven, which will result in a better crunch. (If you don’t want this, leave them to cool down on a rack instead)

Step 11

With smoked salmon, cream cheese, dill and cucumber

Step 12

For larger rolls, divide the dough into 8 pieces, rather than 12. Bake for 1-2 minutes longer.

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